Pumpkin Crème Brulee
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: Overnight
Who doesn’t love crème brulee? Add a seasonal spin with pumpkin. This has understated sweetness. Want more? Up the sugar in the custard to 1/2 cup. The water bath used for baking is important- it insulates the custard and keep it creamy. If you don’t have superfine sugar, just whiz regular granulated sugar around in the food processor for a minute or two.
Directions
Preheat the oven to 350ºF.
Combine cream and rum in a heavy saucepan. Bring to a boil and remove from heat. Stir in salt.
In a large bowl whisk together the egg yolks, pumpkin, sugar, cornstarch and spices. Gradually whisk the hot cream mixture into the pumpkin mixture. Strain the mixture. Divide among 6 (½ cup) ramekins. Place the ramekins in a large baking pan. Pour enough hot water to come halfway up the sides of the ramekins.
Bake 40 minutes, or until set. Remove the ramekins from the water bath and cool completely. Cover with plastic wrap and refrigerate over night.
When ready to serve, sprinkle each ramekin with about a tablespoon of superfine sugar and torch with a small butane flame until the sugar has caramelized. Cool slightly and serve.
| Yield: | serves 6 |
|---|
What's Needed:
2 cups heavy cream or half and half
2 tablespoons dark rum
1/8 teaspoon salt
5 egg yolks
1 cup canned pumpkin (not pie filling)
1/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Topping: 6 tablespoons superfine sugar
Recipe brought
to you by Amy Tobin
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